Persimmon Chocolate Chip Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 3 Hachiya persimmons, pulp extracted
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.

Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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